Stew peas, with or without meat is an old-time favourite Jamaican dish. I find stew peas is a great accompaniment with fluffy white rice. I did not put spinners in my stew peas.
1 cup red kidney beans, washed ( I used Alberta red beans)
1 clove garlic
1/2 cup coconut milk
1 carrot, scraped, sliced
A small piece of pumpkin, peeled, cubed
1 small Irish, peeled, cubed
Salt to taste
3 cups of water
1/2 of 1 large onion, sliced
Few slices of hot pepper
I used Alberta red kidney beans because it takes a shorter time to cook than the others. However, I did put the peas to soak in the morning before going to work.
This step is optional: In a pot, pour 1 cup of water, add red beans and the garlic. Cover the pot and put into the refrigerator to soak. My peas soaked for roughly 9 hours.
Put the pot with red beans and garlic on high heat to cook. After ten minutes, the beans are partially cooked. Add 2 cups of water, carrot, pumpkin and Irish. Cook beans and vegetables until tender. Add onion and hot pepper. Add coconut milk, stir. Add salt and stir. Cover pot and simmer on low heat until thicken to the consistency that you want. Remove from heat and serve warm with white fluffy rice.